What are you been cooking today

[Cornish Cream]

Yes, it was a great day today Hally - everyone loved the salads and the standing rib beef roast was melt-in-your-mouth tender.  6 very happy chappies going home with their Christmas hampers and a full belly.

Good to hear that your day was a success Judy  

[Yvette]

Oh Djinni don't worry they were still delish

[fundj&e]

making a chia pannacotta will post the recipe if nice 

[DizzyGirl]

OMG Hally that cake is fantastic. I know who to call when I need a cake next year for DS birthday 

JulieO once again you have made some delicious delights.

DG xxx

[nola276]

djinni373 I would love that Christmas Shortbread Recipe if you can find it.

It's O.K.  I found it http://www.recipecommunity.com.au/print/26721?main_pictures=1&tips=1&step_pictures=1

[achookwoman]

Today made,  Dan Lepard's ginger biscuits.  With plain Flour and   1/3 Amarath ?? Flour.
                          Uni's beautiful Almond Meal biscuits.  Tennis's lemon Butter.
                           Jam using basic Lemon and carrot recipe,  but added some preserved Cumquats that I found in the pantry.
                           Making chicken stock from bones left onerous from roast chicken lunch.
                           Going to make Turkish delight this afternoon.


Would you believe ,  all these recipes are on the Forum.

[johnro]

Have not been on this thread for a few days - Hally, Crown Prince's Scooby Doo Cake is fantastic - you have a right to feel very proud of a job well done.  I hope that all went well for the party. Everybody has been busy little eskimoes of late - just finished 3 batches of Rocky Road - DH is doing a comparative sample with staff tomorrow or so goes the story - will attach a pic when set and cut.    

[jeninwa]

Hally the cake looks fantastic, you should be very proud of your self, hope the party went well in this heat. lat time I looked it was 37.5
No cooking for me today to hot and the aircon decided to break down  and we just had it fixed 2 weeks ago.

[andiesenji]

That cake is spectacular, Hally.

Before you know it, you will have people lining up to place orders...

[cookie1]

Judy I am glad yesterday went well for you. Lucky guests with their hampers.

Hally I thought of you this morning - we had rain about 5am. Hopefully everything went well and most of the food was  consumed. Water pistols were a marvellous idea.

[fundj&e]

Water pistols! it was 14 degrees today in syd.

[jeninwa]

Wish it was 14 degrees here, going to be 19 overnight.

[achookwoman]

11 o here today.  Had to light the fire.  Great for cooking

[andiesenji]

It is definitely chilly here.  So much for living in "sunny California" - plenty of sun but at this altitude 3000 ft above sea level, we are always much cooler in the winter than folks "down below" as we refer to the L.A. basin and the lower valleys.
Our overnight low was 22° F and the projected high is 50.  In L.A. the low was 42 and the high projected to be 64. 

So today I am making cassoulet.  Not a TMX recipe by any means.  I started the beans yesterday, an heirloom variety named Mark beans, which are pretty and which retain their shape after prolonged cooking and are best pre-cooked before adding to the cassoulet or similar dish.  They have a somewhat "meaty" flavor so are popular with vegetarians and because they do hold their shape, are often included in salads as they have more flavor than the ubiquitous canned kidney bean.

The dry beans.  Pretty, aren't they?

Cooking, water just coming to a boil.


Ready to add to a dish, or they can be eaten as is.  That is a soup spoon to give you an idea of size.

[johnro]

We learn so much form you Andie - I had never heard of these beans, thank you for today's new thing learned